This week we are diving into a deceivingly simple question: What does a beer and a burger actually cost, and based on costs, what do you need to charge. In breaking down all of the components of determining cost, based on equipment, yields, and so on, the true complexity of costing is revealed. Hopefully, this discussion helps you consider all of the factors in costing everything you sell, and the need to make sure that you have specific and accurate data to determine real costs and not just make a guesstimate. 

The Bar Business Podcast is focused on helping bar owners spend more time working on their bar and less time working in their bar. In today’s rapidly changing hospitality industry, the old way of doing things doesn’t cut it anymore. Bar owners and managers need to establish the right mindset, concept, and culture for success. Join our host Chris Schneider, who leverages his over twenty years of hospitality industry experience every week as we dive into everything from menu development and design to marketing, to HR practices.

For more information on how to spend less time working in your bar, and more time working on your bar:

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